Mediterranean Supper Omelet with Fennel, Olives, and Dill |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This hefty omelet is big enough for two people to share, and the recipe makes great use of the flavored goat cheese varieties now available at supermarkets across the country. Ingredients:
2 tablespoons olive oil, divided |
2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved |
8 cherry tomatoes |
1/4 cup chopped pitted green brine-cured olives |
5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper |
1/2 4-ounce package crumbled goat cheese provencal (with thyme, basil, and sweet red pepper) |
1 1/2 tablespoons chopped fresh dill |
Directions:
1. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl.
2. Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Sprinkle half of cheese over half of omelet, then top with fennel mixture. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.
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